This salad highlights the fall harvest. Together with the citrus vinaigrette, it’s a culinary experience you don’t want to miss! You can use butternut squash or pumpkin instead of the sweet potatoes and you can swap any combo of dried fruit and nuts for the ones used in the recipe. When I tested this recipe the first time and gave it to my epicure friend to taste, she said, “This is the most delicious thing I’ve ever tasted!” She proceeded to make it for Rosh HaShanah, sans the chicken, much to the delight of her family and guests.

Ingredients:

sweet potatoes - 1 lb, (3 medium), peeled and cubed

olive oil - 1 tbsp

oil spray -

salt - 1/4 tsp

pepper - 1/4 tsp

baby lettuce - generous handful

chicken - 1- 1 1/2 cups cubed, cooked

red apple - 1, cubed

scallion - 1, thinly sliced

golden raisins - 1/4 cup

dried apricots - 5, chopped

parsley - few sprigs, chopped

candied pecans - handful

Dressing:

olive oil - 1 tbsp

rice vinegar - 1 tbsp

orange juice - 2 tbsp

maple syrup - 1 tbsp

lemon juice - 1 tsp

cinnamon - 1/4 tsp

nutmeg - pinch

ginger - pinch

pepper - pinch

Instructions:

Preheat oven to 400°F (200°C). Place sweet potatoes in a large baking pan lined with parchment paper. Drizzle with olive oil, spray with oil spray, and sprinkle with salt and pepper. Toss to coat. Bake for 25–30 minutes or until tender, stirring occasionally. Cool to room temperature.

In a large bowl or platter, place a layer of baby lettuce. Add the sweet potato cubes, chicken, apple, scallion, raisins, apricots, and parsley. In a small bowl, whisk the dressing ingredients. Pour over salad mixture. Toss to coat. Sprinkle with candied pecans. Enjoy!

Note: You can make this pareve by omitting the chicken and serving it as a side dish. I love it that way. If you decide to use chicken, it’s a great way to use up any leftovers.

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Author: Brynie Greisman

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